Easy Sheikh El Mahshi Recipe – Lamb Stuffed in Aubergines

A signature part of the middle eastern food is stuffed vegetables. A large number of the dishes contain the name ‘Mahshi’ which means stuffed. As you can see from the title of this recipe blog, this dish is no different. Usually ‘Mahshi’ dishes have rice and herb stuffing as their base. The stuffed vegetable that is most commonly used is Aubergine like found in this recipe. However, this Sheikh El Mahshi recipe breaks this rule slight because it is richer and the aubergine is stuffed with lamb meat and nuts.

Sheikh El Mahshi Recipe

The beauty of this recipe is that it can be done in two ways. One version with tomato sauce and the other with Yoghurt. Both version compliment the aubergine and meat really well. However, this recipe uses tomato as the sauce but free feel to try the alternative.

If you know you will be running short on time, you can make the stuffing for the aubergine a day ahead. You can also do it several days before and freeze it. However, day in advance is best to retain a lot of its freshness.

If Aubergine is not your favourite vegetable, Bell peppers can also be used as a suitable alternative. Simply follow the same method but replace the aubergine with bell peppers.

Whilst is common to bake this dish in the oven, you can also cook this dish in a covered braising pan. Using a medium heat cook for 30 minutes or until the tomato sauce has reduced.

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